CN110800936A - Processing method of quick-frozen pork balls - Google Patents
Processing method of quick-frozen pork balls Download PDFInfo
- Publication number
- CN110800936A CN110800936A CN201911078206.5A CN201911078206A CN110800936A CN 110800936 A CN110800936 A CN 110800936A CN 201911078206 A CN201911078206 A CN 201911078206A CN 110800936 A CN110800936 A CN 110800936A
- Authority
- CN
- China
- Prior art keywords
- meat
- quick
- balls
- pork
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 74
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 69
- 238000001816 cooling Methods 0.000 claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 2
- 210000001365 lymphatic vessel Anatomy 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 19
- 238000005516 engineering process Methods 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of quick-frozen pork balls, which comprises the following steps: selecting raw materials: selecting boneless pork as a raw material; pretreatment: cleaning the boneless pork, draining, cutting into small pieces, and adding salt for pickling; and (3) mincing: putting the pickled meat into a meat grinder, and grinding the meat into a meat paste; adding seasonings; chopping: chopping the meat in the shape of minced meat in a chopping and mixing machine; molding: putting the meat into a meat ball forming machine, and making the meat stuffing into meat balls; pre-cooking: boiling the meatballs in hot water at 95 +/-5 ℃; and (3) cooling: cooling the cooked meatballs until the central temperature of the meatballs is cooled to 10 +/-3 ℃; packaging and quick-freezing: putting the cooled meatballs into numbered sample bags, and quickly freezing for 30 minutes at the temperature of-60 ℃; freezing and storing: the pork balls subjected to quick-freezing treatment and the sample bag are transferred to a refrigerator at the temperature of-18 ℃ for frozen storage, the processing technology has simple steps and is easy to operate, the prepared quick-frozen pork balls have good taste, and the water retention property is improved.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to a processing method of quick-frozen pork balls.
Background
With the development of economic level, the living standard of people is improved, more and more meat products can be eaten by people, wherein in the process of eating the meat products, the quick-frozen pork balls are deeply popular with people, and for chicken pork, the traditional quick-frozen pork balls have the defects of non-forming after being put into water, insanitation and poor taste in the process of eating. Therefore, a processing method of the quick-frozen pork balls is provided.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the processing technology method of the quick-frozen pork balls, the processing technology has simple steps and is easy to operate, the prepared quick-frozen pork balls have good taste, and the water retention property is improved.
The technical scheme adopted by the invention is as follows:
a processing method of quick-frozen pork balls is characterized by comprising the following steps:
the method comprises the following steps: selecting raw materials: selecting boneless pork as a raw material;
step two: pretreatment: cleaning the deboned pork obtained in the first step, draining, mixing lean meat and fat at a certain proportion, cutting into small pieces, and adding salt for pickling;
step three: and (3) mincing: putting the cured meat in the step two into a meat grinder, and grinding the meat into a meat paste;
step four: adding seasonings: adding starch, white sugar, monosodium glutamate, white pepper, fresh shallot and fresh ginger into the meat paste-shaped meat in the third step;
step five: chopping: placing the meat paste-shaped meat in the fourth step into a chopping and mixing machine for chopping and mixing;
step six: molding: putting the minced meat in the step five into a meat ball forming machine, and making the meat paste into meat balls;
step seven: pre-cooking: placing the meatballs formed in the sixth step into hot water with the temperature of 95 +/-5 ℃ for cooking,
step eight: and (3) cooling: cooling the meatballs cooked in the seventh step until the central temperature of the meatballs is cooled to 10 +/-3 ℃;
step nine: packaging and quick-freezing: placing the meatballs cooled in the step eight into numbered sample bags, and quickly freezing for 30 minutes at the temperature of-60 ℃;
step ten: freezing and storing: and (4) transferring the pork balls subjected to quick-freezing treatment in the step nine and the sample bag into a refrigerator at-18 ℃ for freezing storage.
And in the second step, the lymphatic vessels and connective tissues on the deboned pork are cleaned.
The mincing time in the third step is controlled within 20 minutes;
the chopping time in the step five is controlled within 10 minutes.
The diameter of the meat balls in the step six is between 1.5cm and 2.5 cm.
The cooking time in the seventh step is controlled within 10-15 min.
And the cooling treatment in the step eight is carried out in a way of putting the glass into ice water.
And the package in the ninth step is a heat-seal bag.
The invention has the beneficial effects that: the processing technology has simple steps and easy operation, and the prepared quick-frozen pork balls have good taste and improved water retention; the time for boiling the pork balls is controlled within 10-15 min, so that the prepared pork balls are prevented from being clamped and the microorganisms exceed the standard due to too short boiling time or the pork balls are prevented from cracking due to too long boiling time; and (5) putting the pork balls into ice water through the cooling step in the step eight, wherein the ice water has high cooling speed and is not easy to breed bacteria, and the ice water cooling can eliminate the thermoplasticity of the protein gel of the pork balls and prevent the pork balls from being shriveled in the subsequent working procedures.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
As shown in figure 1, a processing method of quick-frozen pork balls is characterized by comprising the following steps:
the method comprises the following steps: selecting raw materials: selecting fresh boneless pork qualified by relevant department as a raw material;
step two: pretreatment: cleaning the deboned pork obtained in the first step, draining, mixing lean meat and fat at a certain proportion, cutting into small pieces, adding salt, and pickling at low temperature;
step three: and (3) mincing: putting the cured meat in the step two into a meat grinder, and grinding the meat into a meat paste; note that the mincing time is controlled within 20 minutes;
step four: adding seasonings: adding starch, white sugar, monosodium glutamate, white pepper, fresh shallot and fresh ginger into the meat paste in the third step, and uniformly stirring;
step five: chopping: placing the meat paste-shaped meat in the fourth step into a chopping and mixing machine for chopping and mixing; the chopping time is controlled within 10 minutes, and is too long, so that the temperature of a pork system is too high, protein is denatured, the chopping time is insufficient, the molecules in the pork system cannot be mutually crosslinked to form a net structure, and the quality of the supported quick-frozen pork balls is reduced;
step six: molding: putting the minced meat in the step five into a meat ball forming machine, and making the meat stuffing into meat balls of 1.5 cm;
step seven: pre-cooking: placing the meatballs formed in the sixth step into hot water of 90 ℃ for boiling, wherein the boiling time is controlled within 10 min; the short boiling time can cause the produced pork balls to be undercooked and the microorganisms to exceed the standard, and the too long boiling time can easily cause the pork balls to crack;
step eight: and (3) cooling: cooling the meatballs cooked in the seventh step until the central temperature of the meatballs is cooled to 7 ℃; putting into ice water, and cooling to 7 deg.C; the ice water has high cooling speed and is not easy to breed bacteria, and the ice water cooling can eliminate the thermoplasticity of the protein gel of the meat balls and prevent the meat balls from being shriveled in the subsequent working procedures;
step nine: packaging and quick-freezing: placing the meatballs cooled in the step eight into numbered sample bags, performing heat sealing and bagging, and placing into a temperature condition of-60 ℃ for quick-freezing treatment for 30 minutes;
step ten: and (4) transferring the pork balls subjected to quick-freezing treatment in the step nine and the sample bag into a refrigerator at-18 ℃ for freezing storage.
Example 2
As shown in figure 1, a processing method of quick-frozen pork balls is characterized by comprising the following steps:
the method comprises the following steps: selecting raw materials: selecting fresh boneless pork qualified by relevant department as a raw material;
step two: pretreatment: cleaning the deboned pork obtained in the first step, draining, mixing lean meat and fat at a certain proportion, cutting into small pieces, adding salt, and pickling at low temperature;
step three: and (3) mincing: putting the cured meat in the step two into a meat grinder, and grinding the meat into a meat paste; note that the mincing time is controlled within 20 minutes;
step four: adding seasonings: adding starch, white sugar, monosodium glutamate, white pepper, fresh shallot and fresh ginger into the meat paste in the third step, and uniformly stirring;
step five: chopping: placing the meat paste-shaped meat in the fourth step into a chopping and mixing machine for chopping and mixing; the chopping time is controlled within 10 minutes, and is too long, so that the temperature of a pork system is too high, protein is denatured, the chopping time is insufficient, the molecules in the pork system cannot be mutually crosslinked to form a net structure, and the quality of the supported quick-frozen pork balls is reduced;
step six: molding: putting the minced meat in the step five into a meat ball forming machine, and making the meat stuffing into meat balls of 2 cm;
step seven: pre-cooking: placing the meatballs formed in the sixth step into hot water at 95 ℃ for boiling, wherein the boiling time is controlled within 13 min; the short boiling time can cause the produced pork balls to be undercooked and the microorganisms to exceed the standard, and the too long boiling time can easily cause the pork balls to crack;
step eight: and (3) cooling: cooling the meatballs cooked in the seventh step until the central temperature of the meatballs is cooled to 10 ℃; putting into ice water, and cooling to 10 deg.C; the ice water has high cooling speed and is not easy to breed bacteria, and the ice water cooling can eliminate the thermoplasticity of the protein gel of the meat balls and prevent the meat balls from being shriveled in the subsequent working procedures;
step nine: packaging and quick-freezing: placing the meatballs cooled in the step eight into numbered sample bags, performing heat sealing and bagging, and placing into a temperature condition of-60 ℃ for quick-freezing treatment for 30 minutes;
step ten: and (4) transferring the pork balls subjected to quick-freezing treatment in the step nine and the sample bag into a refrigerator at-18 ℃ for freezing storage.
Example 3
As shown in figure 1, a processing method of quick-frozen pork balls is characterized by comprising the following steps:
the method comprises the following steps: selecting raw materials: selecting fresh boneless pork qualified by relevant department as a raw material;
step two: pretreatment: cleaning the deboned pork obtained in the first step, draining, mixing lean meat and fat at a certain proportion, cutting into small pieces, adding salt, and pickling at low temperature;
step three: and (3) mincing: putting the cured meat in the step two into a meat grinder, and grinding the meat into a meat paste; note that the mincing time is controlled within 20 minutes;
step four: adding seasonings: adding starch, white sugar, monosodium glutamate, white pepper, fresh shallot and fresh ginger into the meat paste in the third step, and uniformly stirring;
step five: chopping: placing the meat paste-shaped meat in the fourth step into a chopping and mixing machine for chopping and mixing; the chopping time is controlled within 10 minutes, and is too long, so that the temperature of a pork system is too high, protein is denatured, the chopping time is insufficient, the molecules in the pork system cannot be mutually crosslinked to form a net structure, and the quality of the supported quick-frozen pork balls is reduced;
step six: molding: putting the minced meat in the step five into a meat ball forming machine, and making the meat stuffing into meat balls of 2.5 cm;
step seven: pre-cooking: placing the meatballs formed in the sixth step into hot water of 100 ℃ for boiling, wherein the boiling time is controlled within 15 min; the short boiling time can cause the produced pork balls to be undercooked and the microorganisms to exceed the standard, and the too long boiling time can easily cause the pork balls to crack;
step eight: and (3) cooling: cooling the meatballs cooked in the seventh step until the central temperature of the meatballs is cooled to 13 ℃; putting into ice water, and cooling to 13 deg.C; the ice water has high cooling speed and is not easy to breed bacteria, and the ice water cooling can eliminate the thermoplasticity of the protein gel of the meat balls and prevent the meat balls from being shriveled in the subsequent working procedures;
step nine: packaging and quick-freezing: placing the meatballs cooled in the step eight into numbered sample bags, performing heat sealing and bagging, and placing into a temperature condition of-60 ℃ for quick-freezing treatment for 30 minutes;
step ten: and (4) transferring the pork balls subjected to quick-freezing treatment in the step nine and the sample bag into a refrigerator at-18 ℃ for freezing storage.
According to the processing technology method of the quick-frozen pork balls, the processing technology steps are simple and easy to operate, the prepared quick-frozen pork balls are good in taste, and the water retention property is improved; the time for boiling the pork balls is controlled within 10-15 min, so that the prepared pork balls are prevented from being clamped and the microorganisms exceed the standard due to too short boiling time or the pork balls are prevented from cracking due to too long boiling time; and (5) putting the pork balls into ice water through the cooling step in the step eight, wherein the ice water has high cooling speed and is not easy to breed bacteria, and the ice water cooling can eliminate the thermoplasticity of the protein gel of the pork balls and prevent the pork balls from being shriveled in the subsequent working procedures.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A processing method of quick-frozen pork balls is characterized by comprising the following steps:
the method comprises the following steps: selecting raw materials: selecting boneless pork as a raw material;
step two: pretreatment: cleaning the deboned pork obtained in the first step, draining, mixing lean meat and fat at a certain proportion, cutting into small pieces, and adding salt for pickling;
step three: and (3) mincing: putting the cured meat in the step two into a meat grinder, and grinding the meat into a meat paste;
step four: adding seasonings: adding starch, white sugar, monosodium glutamate, white pepper, fresh shallot and fresh ginger into the meat paste-shaped meat in the third step;
step five: chopping: placing the meat paste-shaped meat in the fourth step into a chopping and mixing machine for chopping and mixing;
step six: molding: putting the minced meat in the step five into a meat ball forming machine, and making the meat paste into meat balls;
step seven: pre-cooking: placing the meatballs formed in the sixth step into hot water with the temperature of 95 +/-5 ℃ for cooking;
step eight: and (3) cooling: cooling the meatballs cooked in the seventh step until the central temperature of the meatballs is cooled to 10 +/-3 ℃;
step nine: packaging and quick-freezing: placing the meatballs cooled in the step eight into numbered sample bags, and quickly freezing for 30 minutes at the temperature of-60 ℃;
step ten: freezing and storing: and (4) transferring the pork balls subjected to quick-freezing treatment in the step nine and the sample bag into a refrigerator at-18 ℃ for freezing storage.
2. The processing method of quick-frozen pork balls according to claim 1, wherein the pretreatment in the second step is to clean up lymphatic vessels and connective tissues on the deboned pork.
3. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the time for mincing in step three is controlled within 20 minutes.
4. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the chopping time in the fifth step is controlled within 10 minutes.
5. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the diameter of the pork balls in the sixth step is 1.5cm to 2.5 cm.
6. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the cooking time in step seven is controlled within 10-15 min.
7. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the cooling treatment in step eight is performed by putting into ice water.
8. The processing method of quick-frozen pork balls as claimed in claim 1, wherein the packaging in the ninth step is heat-sealed bags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911078206.5A CN110800936A (en) | 2019-11-07 | 2019-11-07 | Processing method of quick-frozen pork balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911078206.5A CN110800936A (en) | 2019-11-07 | 2019-11-07 | Processing method of quick-frozen pork balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800936A true CN110800936A (en) | 2020-02-18 |
Family
ID=69501423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911078206.5A Pending CN110800936A (en) | 2019-11-07 | 2019-11-07 | Processing method of quick-frozen pork balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800936A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335842A (en) * | 2020-11-05 | 2021-02-09 | 湖南知味大师食品有限公司 | Safe and healthy quick-frozen meat balls and making method thereof |
| CN113875947A (en) * | 2021-10-19 | 2022-01-04 | 灌云县金瑞肉类制品有限公司 | Pork ball |
| CN113907285A (en) * | 2021-10-27 | 2022-01-11 | 灌云县金瑞肉类制品有限公司 | Pork ball processing technology |
| CN115868828A (en) * | 2021-09-28 | 2023-03-31 | 广东美的生活电器制造有限公司 | Control method and device of food mixer and food mixer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
-
2019
- 2019-11-07 CN CN201911078206.5A patent/CN110800936A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335842A (en) * | 2020-11-05 | 2021-02-09 | 湖南知味大师食品有限公司 | Safe and healthy quick-frozen meat balls and making method thereof |
| CN115868828A (en) * | 2021-09-28 | 2023-03-31 | 广东美的生活电器制造有限公司 | Control method and device of food mixer and food mixer |
| CN113875947A (en) * | 2021-10-19 | 2022-01-04 | 灌云县金瑞肉类制品有限公司 | Pork ball |
| CN113907285A (en) * | 2021-10-27 | 2022-01-11 | 灌云县金瑞肉类制品有限公司 | Pork ball processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110800936A (en) | Processing method of quick-frozen pork balls | |
| CN102885326A (en) | Seafood-flavor sausage and producing method thereof | |
| CN107087665A (en) | A kind of beef cattle process for butchering | |
| CN103340439A (en) | Crystal pork sausage and preparation method thereof | |
| US9332780B2 (en) | Gelated crab meat and food products derived from gelated crab meat | |
| CN103315319A (en) | Hot-pot crispy sausage and production method thereof | |
| CN104489740A (en) | Preparation method of recombinant jerky | |
| CN108522947A (en) | The processing method of crisp pork raw meat and the method for preparing crisp pork with raw meat | |
| CN110167358A (en) | Produce the method and food materials of food materials | |
| CN101623110B (en) | Method for processing recombined meat products | |
| CN110754638A (en) | Preparation method of pre-cooked Fotiaoqiang frozen bag | |
| CN103734792B (en) | A kind of surimi product and two sections of fried processing methods thereof | |
| US20160302460A1 (en) | Marinade for tumbling a meat product | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN102228229A (en) | Processing method of goose liver paste | |
| CN104382107A (en) | Method for making turtle can | |
| CN104432149A (en) | Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof | |
| CN105581164A (en) | Method for preparing beef pie | |
| CN111955674A (en) | Collagen skin jelly and preparation method thereof | |
| CN115104714B (en) | Method for improving slidability of edible fungus and shrimp and preparation method of edible fungus and shrimp | |
| KR20130125643A (en) | Method of processing cephalopoda of mollusca including sugaring | |
| CN104041861A (en) | Abalone ham sausage and processing method thereof | |
| CN102113690B (en) | Method for making coconut-flavor chicken rice | |
| CN114052198A (en) | Preparation process of sausage with crisp bones and pure meat | |
| CN110651965A (en) | Soft package minced fillet processing method capable of reducing bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200218 |